Spicy Asian Mustard Greens {M}: doesn’t this Savory Steel Cut Oatmeal recipe look so comforting? While we don’t have arugula this week, I think our spicy mustard greens would be a great substitute. The bold flavor would really help cut through the starchiness from the oats and the fatty/creaminess from the egg.

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Recipe :: Veggie Scrap Stock

You can vary this recipe is so many ways but here are a couple of tips: 1) Use fresh stems as opposed to those you have thrown in the freezer. I have tried freezing stems for use later and they turn soggy when thawed; 2) I would avoid using any stems that have a strong flavor when raw – possibly some mustard green stems. You might end up with an overly vegetal flavored stock.

Ingredients:

2 tablespoons vegetable oil

2-1/2 cups sliced stems (from collards, kale or Swiss chard)

1 cup onion trimmings

A couple parsley stems (I keep a big bag full in the freezer)

1 bay leaf

A couple of garlic cloves, peeled and smashed

A teaspoon or two of peppercorns

Directions:

Heat vegetable stock in a large stock pot over medium heat until shimmering. Add the sliced stems and cook, stirring frequently, until browned, about 8-10 minutes. Add the remaining ingredients plus 6-8 cups of water (depending on the size of your pot) and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Remove from heat and strain. Store in the refrigerator and use within a few days or store in the freezer for up to 6 months.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you haven’t made a tahini sauce before, you will want to after reading this!